Tomato purée is produced from tomato juice where the water content is removed through heating (cooking) the product. There are three types of tomato purée with three levels of concentration.
Single concentrate, double concentrate and triple concentrate. The difference between the three is determined by the sugar level contained in the tomato purée.

The first phase of the processing is similar to the first phase of the sieved tomatoes process. After washing and selecting, the tomatoes are crushed and blanched in order to deactivate the enzymes and to prevent the product from deteriorating; preserving the qualities of flavour and colour.

The product is then sieved to eliminate seeds and peel, ensuring a uniform and velvet appearance. It then passes through concentrating machines where the water content is removed through evaporation in a partially vacuumed environment. This maintains the colour of the product (preventing darkening) as well as the flavour.

 
The concentration process time differs depending on the type of concentrate.
The concentrated product is then pasteurised and packed into large aseptic containers ranging from 200 kg to 1,000 kg. These concentrates are intermediary goods that are then used for other products for example: ketchup, sauces, and other food products.